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CANADIAN PORCUPINE.

and the branded ant-eater (Myrmecobius fasciatus), are not very numerous, but may frequently be met with even in the vicinity of Sydney by those acquainted with their habits and with the mode of tracing them. Feeding largely on ants' eggs, the flesh is delicate meat, resembling that of a young sucking pig, and considered superior to hare.

Of the pangolins or scaly ant-eaters there are several species. Manis javanica is met with in Siam and the mountains and southern provinces of China. The dark yellow scales are much used medicinally in China for all sorts of maladies either calcined or in their natural state, being considered a remedy for ulcers and a cure for the itch, to which the Chinese are much subject. The scale is often fixed on a bamboo to scratch the skin by those troubled with the itch.

We now reach the Rodents or gnawing animals, and find many of these are of great service to man.

THE CANADIAN PORCUPINE (Hystrix pilosus, Catesby; Erethrizon dorsatus, Linn.).—The Indians and hunters in the United States and about the Rocky Mountain ranges eat the flesh of this animal, but to a more refined taste it would be unpalatable. The quills or spines are much used for embroidering the only really tasteful articles to be found among the natives of those regions and of which considerable quantities are sold in the American cities. The Slave Indians, dwelling along the McKenzie and Liard's Rivers, are reckoned the most skilful fabricators of this manufacture. The things made out of them consist of belts, bands, garters, bracelets; and they are also used for ornamenting birch bark-work, baskets, shot pouches, dresses, and shoes. In manufacturing belts, &c., a frame-work of sinew-thread is first laid, through which the quills are interwoven in squares, something in the manner of Berlin-wool work. The articles, when finished, are very pretty, and some of the women are sufficiently adepts to follow any angular pattern which may be set them.

The flesh of the common crested porcupine (Hystrix cristata) is

AGOUTI-PACA-BIZCACHA.

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considered very delicate food, and is often eaten at dinners in Rome, being sold at 5d. per pound, the porcupine being not uncommon in the Campagna. It is said they should be cooked like a hare or with wine sauce like a wild boar. It is hunted in Algeria, and the quills are exported from the ports of northern Africa; in 1873 about 21,000 valued at £60, were shipped from Morocco.

The flesh of the AGOUTI (Dasyprocta) of South America is firm, white, tender and well tasted, and when fat and well dressed is by no means unpalatable food. It has been sometimes termed the rabbit of South America. That of the CAVY (D. acuchi), a smaller species, also resembles it. The flesh of the GUINEA-PIG (Cavia aperoca) is white and savoury. That of the wild species common in Central America is very delicate.

The PACA or spotted cavy (Calogenys fulgis and C. subniger) is one of the best game animals of Brazil and breeds freely when domesticated. Its flesh is said to be very savoury and forms a staple article of food in many parts of South America.

The skins of the BIZCACHA or VIZCACHA (Calomys bizcacha) of

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CHINCHILLA-BEAVER.

Buenos Ayres have occasionally found a market in England on account of their fur. The flesh of this animal when cooked is very white and good, but is seldom used, other animal food being so abundant in South America.

The fur of the CHINCHILLA (Chinchilla lanigera) a South American rodent, is remarkably soft, and is extensively used both in America and Europe. The skins reach us from Chili, Peru, New Granada, and Buenos Ayres. In 1837, 37,337 dozen of these skins were shipped from Buenos Ayres, valued at 16s. the dozen, and 2742 dozen from Arica. There is a specimen of the skin among the collection of furs in the Museum.

BEAVER (Castor Canadensis, Kuhl.). Beaver skins were at one time a very important article of commerce from America. The Hudson's Bay Company in 1743 sent to London 150,000 skins, and in 1808, no less than 127,000 were sent from Quebec alone to this country. In 1827 from more than four times the extent of territory, the amount did not exceed 50,000. But in the last quarter of a century they have again become greatly in demand. The imports by the Hudson's Bay Company have been as follows of

A beaver skin will be found in the collection of furs of the Museum, and there is also a fine stuffed specimen of a beaver caught in England.

In commerce beaver skins, cut open, stretched to a hoop and dried in the ordinary manner, are named "beaver parchment,''

BEAVER SKINS AND HAIR.

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and form by far the greatest part of the importation. When the beaver skins have been made into dresses, and worn by the Indians it is termed "beaver coat," and though it may have been in use a whole season, it still brings a good price. Inferior sized skins are named "beaver cub."

The beaver exists some distance within the arctic circle, and the darkest coloured pelts come from Fort Good Hope. The Slave and Dog-rib tribes make capotes and robes out of the skin.

Beavers are caught in good order at all seasons of the year in the Rocky Mountains, as there it is never warm enough to injure the fur; in the low lands, however, along the Missouri, the trappers rarely commence their hunting before September, and relinquish it about the last of May. Sixty or seventy skins make a pack of 100 lbs.

Beaver hair was formerly much employed with the fur of hares and rabbits for making hats, but these heavy beaver hats have gone

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BEAVER FLESH-CASTOREUM.

out of fashion. Cloth was also made of it, but it was heavy, dear and not agreeable in appearance.

The flesh and tail of the beaver are amongst the most prized dainties of Indian epicures. It used to be considered best when roasted in the skin after the hair had been singed off, and in some districts it required all the influence of the fur traders to restrain the hunters from sacrificing a considerable quantity of beaver fur every year to secure the enjoyment of this luxury. The flesh resembles pork in its flavour, but Sir John Richardson tells us that it requires a strong stomach to sustain a full meal of it.

Castoreum. The beaver besides its fur furnishes a substance used in medicine as an antispasmodic, and commercially known as castoreum. The principal imports are by the Hudson's Bay Company, and these vary from 1,000 to 5,000 lbs. annually. In 1875, 3297 lbs. were received. The price ranges from 75. to 255. per lb. The taste of Siberian castoreum is much more pronounced than that of Canadian in consequence of its greater richness in castorine, of which it contains 46 per cent, whilst Canadian contains but 1'98 per cent.

In the hunting districts castoreum is extensively used for enticing the lynx to enter into the snaring cabins.

The castoreum in its recent state has an orange colour, which deepens as it dries, into bright reddish-brown. During the drying, which is allowed to go on in the shade, a gummy matter exudes through the sac, which the Indians delight in eating. It is never adulterated in the fur countries.

In the trade district of Alaska in the seventy-six years ending with 1862, 2,500 lbs of castoreum was obtained.

MUSK RAT or MUSQUASH. (Fiber Zibethicus). The geographical range of this animal is extensive, from 30° to 60° north.

Though they have a strong musky flavour, particularly in spring, their flesh is eaten by the Indians in North America, who prize it for a time when it is fat, but soon tire of it. The musky odour is